A smooth, creamy lime filling inside a tender, crisp graham cracker crust topped with fresh strawberries makes this Strawberry Lime Tart a dessert everyone will love.

Strawberry Lime Tart




Yield 6 -8 servings


For the crust:

For the filling:

For the glaze:


  1. Preheat your oven to 350º and grease a 9" tart pan, set aside.
  2. In your food processor combine the graham cracker crumbs, 1/4 c sugar and lime zest, pulse in the butter until the mixture starts to come together.
  3. Press the crust mixture into the tart pan and bake for 10-12 minutes; remove carefully and cool on a wire rack.
  4. In a bowl whisk together the egg yolks, condensed milk and lime juice until smooth, spread evenly into the cooled tart shell.
  5. Bake for 15 minutes, remove carefully and cool on a wire rack.
  6. In a small pan combine the 1 Tbs of lime juice, water, sugar and cornstarch; stir constantly until it boils and thicks, remove from heat.
  7. Arrange the strawberry slices in a concentric circle and top with the glaze (you can either brush it on or just drizzle it over like I did - I need a pastry brush).
  8. Cover with plastic wrap and refrigerate 1-2 hours before serving.


Recipe adapted from glazed kiwi & lime tart with pistachio crust from 500 Pies & Tarts by Rebecca Baugniet

Recipe by It Bakes Me Happy at